Sheared Bliss

Happy Halloween…
October 31, 2013, 1:26 pm
Filed under: Family & Friends | Tags: , , , ,

…from the King of all Wild Things!


WIP Wednesday
October 2, 2013, 8:00 am
Filed under: Fiber Arts, Knitting, WiP Wednesday | Tags: , , , , ,

Hey, remember these?

Which, way back in January, I kept insisting were not a scarf.  Well, warmer weather came faster than my motivation for seaming them and I never got around to finishing them.  I found my motivation again on our cold kitchen floor during these chilly fall mornings we’ve been having recently and finally finished the seaming.

Now for felting, which is always an adventure in my front loading washing machine.

Tasty Tuesday
October 1, 2013, 2:40 pm
Filed under: Food | Tags: , , , , , , , , ,

Since I’ve been eating grain-free for a few months now, I’ve tried a lot of the recipes for paleo pancakes that are floating around the internet.  Most of them involve some combination of almond flour, coconut flour, eggs, and sometimes bananas.  They’re fine.  Nothing to write home about, but they sort of, kind of fulfill the pancake craving.  Then on Sunday morning, inspired by this recipe and this one, I improvised.  These pancakes are different.  These I would eat on purpose even if regular pancakes were an option.  In fact, we just ate the last of this batch today and I’m already thawing the pumpkin puree to make more.  The chestnut flour is really important here.  Don’t try to replace it with coconut flour or something else.  Or at least don’t blame me if you do try and they turn out badly 🙂  Chestnut flour is popular in Italy so if you don’t see it with the alternative flours at your grocery store, try looking with the imported foods.

Paleo Pumpkin Pancakes

(Makes 12)

  • 1/2 cup almond flour
  • 1/2 cup chestnut flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 5 eggs
  • 1 cup pumpkin puree
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  1. Mix all ingredients together.  A stick blender works well for this, but a whisk would be fine too.
  2. Heat a greased skillet over medium low heat.
  3. Pour 1/4 cup of batter into the skillet and jiggle the skillet to spread it out a little.
  4. Cook for 2.5 minutes then flip carefully using a large spatula.
  5. Cook for 30 seconds on the other side.
  6. Serve with your favorite toppings or cool completely on a wire rack before storing in an airtight container in the refrigerator.

They reheat well in the toaster.  I suspect they would freeze and reheat well too, but I haven’t tried it yet.

Edit: I was short of chestnut flour for the second batch so ended up using 1/4 cup chestnut flour and 1/4 cup potato starch.  It tasted ok, but not as good as the batch with the full 1/2 cup of chestnut flour.  It also made for a runnier batter.